Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) Sweet fried garlic mingles with soy sauce and ginger in the sauce for this wok-seared eggplant. Steaming the eggplant, as opposed to deep-frying it, lightens the dish.
Yu Xiang Qie Zi (Sichuanese Fried Eggplant) by Saveur. Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique (described in Kellie Evans's article Eggplant Essentials), for this classic dish.
Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan
This Sichuan classic doesn’t actually contain fish. Instead, the origins of the dish’s name derive from the sweet, sour and spicy sauce, which is prepared using the traditional flavourings for Sichuan fish dishes.
Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
First steamed, then stir-fried, succulent eggplant mingles with sweet fried garlic, soy sauce, and ginger in this quick vegetarian entrée.